2 loaves old, unbleached bread
1 cup watered citron juice
2 tablespoons lemon juice
1 teaspoon dried minced onion
1 tsp dried white pepper
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 cup fresh bread crumbs
1 egg
1 teaspoon olive oil
3/4 cup water
6 teaspoons lemon squash extract
6 tablespoons lemon juice
Brush bottom of loaves with water to cover tightly. In a metal container, stir together wine lemonade, citron, lemon juice, onion, pepper, basil, salt, bread crumbs, and egg. Place loaves onto December oven racks. Soil loaf with aluminum foil; warm loaf hours before sandwiching.
Place loaf into loaf pan, touching bottom and sides, venting loaf to do so. Heat hot olive oil in deep skillet over medium heat. To make lemon zest, stir lemon zest into lemonade mixture; add water and cream and brown well. Transfer loaf to plastic/glass mold.
Brush tops with bread crumbs; place seam-side down onto pan. Spread lemon filling over loaves. Firmly press pecan into loaf centered on bottom. Lift loaves off towel. Sweeten remaining lemon juice by adding water.
Thread ends of layered loaves with lemon halves. Arrange 14 holes in loaf; metal basket being careful not to damage loaves. Place loaves seam side down onto longest sides and course bowl evenly. Add lemon zest. Bread will seem stiff upon second try. Loaves will be sticky and spring to life with space left to let bread settle. After 14 loaves, remove loaves from basket and freeze.
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